Alma record. (Alma, Mich.) 1878-1928, 1887-12-02
HOUSEHOLD HINTS.

V1OOSG nOLO SIItN Ss
CABBAGE SALAD Cut the cabbage
very fine and put into n dish Ia layers.
with salt and pepper between. Then
take two teaspoonfuls OF butter. two
of sugar. two OF flour. two OF mustard.
one cup Of vinegar and one egg, aud
let these ingred cnts come to boil on
the stove Pour it hot over. and m K
well with the cabbage. stirring It oc-
casionally as it cools.
SCRAPPLE. This is "A most palatable
4 sh. Take the head. heart, AMI any
scraps of lean pork. and boil until the
flesh slips easiy from the bones. Re-
move the fat grisile and bones then
chop tine. Set the liquor in which the
meat was boiled aside until cold. take
eIe cake OF fat from the surface and re-
turn to the fire. When j. bo Is put in
the chopped meat and season well with
pepper and salt. Let il boil again. then
thicken with corn meal rs YOU would in
making ord nary corn meal mush. b.
lett ng it SIT through the fingers slow
ly to prevent Jumps. Cook an hour.
stirring constantly at first afterwards
putting back on the range in posi-
ton to boil gently. When done pour
into long. square pan not too deep.
and mould. In cold weather this can
be kept several weeks Cut into slices
H. A fri. la
mush. it is II cheap and del cious break
fast relish.
SoFr MUFFISs. One qu rt Of IN Tx.
three eggs. one teaspoonful of salt.
piece Of butter the size Of an egg, four
tablespoonful of yeast. AMI ,.f,ed -four
10 make "a st IT batter. Warm The milk
and butter together. and add the salt;
beat the eggs very light and stir them
into the milk and butter then str
the yeast AMI last the -four. Cover the
mixture and set it TO rise for three
hours, or until light in II warm place.
Bake in muffin rings or heated gem
irons until light brown. May he
mixed AT night and used for breakfast.
COOKIES. One cup of powdered
sugar. one-half cup of sour m TX. one
half teaspoOnful of soda siftcd three
times through two cups OF flour; one
half of small nutmeg and handful
of raisns Rub the butter and sugar to
cream, then add the egg. milk and
spice and last the flour. Roll I'll n.
cut into round cakes and bake in "a
quick oven. pressing one ra'sln into
the centre OF each cOoky.
Roll PUpDING. Rub piece of but
ter the size Of an egg into one quar- of
flour IN which has been sftcd two tea
spOonfus OF cream tartar and one tea
spoonful of soda Nix with sufficient
sweet mix to make dough that can
be rolled out After rolling it out nto
sheet, spread with any kind Of fruit.
fresh. canned or preserved and then
roll up. being careful to fold the ends
so that the fruit will not run on. Steam
one hour and eat " tia a sauce :
PoCKETBooK Rolls Take at noon
one pint of mornings milk. piece of
butter half as large as an egg. one
tablespoonful of sugar and little salt;
boil all together and when cool add
one-half cup of Yeast (Or one half of "a
Yeast cake dissolved in one-haf cup of
water and two quarts of flour; knead
as YOU would bread and set in warm
place to rise. Ii " II lie light bv *
O'Clock in the evening; then knead it
down again. using ~ litilc flom ~
possible. In the morning roll out with.
out kneading about half an inch thick
cut, spread very tn n with butter, fold
over, put in bultered pan and after
letting them Sc few m nutes. bake.